2 c. sugar, granulated
1 c. light corn syrup (Karo)
1/2 c. water
1 c. butter (Mrs. Filberts)
2 c. raw or roasted peanuts (no hulls)
1 tsp. baking soda

Must have candy thermometer to make this candy.

Combine sugar, corn syrup and water in 3 quart saucepan. Cook and stir until sugar dissolves. When syrup boils, blend in butter, stir frequently after mixture reaches syrup stage (230 degrees). Add nuts when temperature reaches soft crack stage (280 degrees).

Stir constantly until temperature reaches hard crack stage (305 degrees). Remove from heat, quickly stir in soda, mixing thoroughly. Pour onto 2 cookie sheets. As candy cools, stretch it thin lifting and pulling from edge, using 2 forks. Loosen from pan as soon as possible and break in pieces. Makes 2 1/2 pounds.